Best 6 Cranberry Pear Fruit Jellies Recipes

CRANBERRY-PEAR FRUIT JELLIES

Steps:

• Rinse pan with water and shake dry. Line bottom and sides of pan with plastic wrap, pressing into bottom and corners of pan to smooth. (Water helps the plastic wrap adhere.)
• Quarter and core pears, then cut into 1/2-inch pieces. (Do not peel.)
• Bring pears, cranberries, water, 2 3/4 cups sugar, butter, and cinnamon stick to a boil in a 4- to 6-quart heavy pot over moderately high heat, stirring occasionally. Reduce heat to low and simmer, covered, stirring occasionally, until cranberries burst and pears are tender, about 10 minutes.
• Remove and discard cinnamon stick, then carefully transfer hot mixture to a food processor and purée until smooth, about 1 minute. (Mixture will be thick). Force through a medium-mesh sieve back into same pot, pressing on solids with back of a spoon and discarding solids.
• Put a plate in freezer to chill.
• Bring cranberry mixture to a boil over high heat and add pectin. Reduce heat to moderate and cook, stirring frequently, until very thick and pastelike, about 45 minutes. To test, remove from heat, then drop a teaspoonful on chilled plate and chill in freezer 1 minute. Tilt plate: Mixture should remain in a firm mound and not run. If mixture runs, continue cooking and stirring and repeat test every 5 minutes.
• Remove from heat and immediately pour mixture into prepared pan. Gently tap sides of pan to smooth top and eliminate any air bubbles.
• Cool to room temperature, at least 1 hour, then cover surface directly with plastic wrap and chill until firm, at least 2 hours and up to 1 week.
• Unmold fruit mixture onto a cutting board and remove plastic wrap. Cut into 1-inch squares using a sharp knife. (For easier cutting, rinse knife with hot water, then dry it between cuts.)
• Just before serving, spread remaining cup sugar in a shallow bowl and coat squares on all sides.

CRAN-RASPBERRY JELLIES

Steps:

• Line an 8x8-inch pan with waxed paper; coat the paper with vegetable oil.
• Combine 1 cup sugar, jellied cranberry sauce, and raspberry Jell-O® mix in a saucepan over medium heat, stirring until sugar and gelatin have dissolved. Bring to a boil, reduce heat to low, and simmer 20 minutes, stirring often. Mix walnuts into candy.
• Pour candy into prepared pan and let set at room temperature overnight. Cut candy into squares and roll squares in sugar. Place sugared candies onto waxed paper to set.

CRANBERRY PEAR FRUIT JELLIES

Steps:

• Take a 8" baking pan, rinse with water and shake dry. Line the bottom and sides of the pan with plastic wrap, pressing into bottom and corners of pan to smooth. (Water helps the plastic wrap stick.).
• Quarter and core pears, then cut into 1/2" pieces. (Do not peel.).
• Bring pears, cranberries, water, 2 3/4 cups sugar, butter, and cinnamon stick to a boil in a 4 to 6 quart heavy pot over medium high heat, stirring occasionally. Reduce heat to low and simmer, covered, stirring occasionally, until cranberries burst and pears are tender, about 10 minutes.
• Remove and discard cinnamon stick, then carefully move hot mixture to a food processor and purée until smooth, about 1 minute. (Mixture will be thick). Force through a medium-mesh sieve back into same pot, pressing on solids with back of a spoon and discarding solids.
• Put a plate in freezer to chill.
• Bring cranberry mixture to a boil over high heat and add pectin. Reduce heat to medium and cook, stirring frequently, until very thick and pastelike, about 45 minutes. To test, remove from heat, then drop a teaspoonful on chilled plate and chill in freezer 1 minute. Tilt plate. Mixture should remain in a firm mound and not run. If mixture runs, continue cooking and stirring and repeat test every 5 minutes.
• Remove from heat and immediately pour mixture into prepared pan. Gently tap sides of pan to smooth top and eliminate any air bubbles.
• Cool to room temperature, at least 1 hour, then cover surface directly with plastic wrap and chill until firm, at least 2 hours and up to 1 week.
• Unmold fruit mixture onto a cutting board and remove plastic wrap. Cut into 1" squares using a sharp knife. (For easier cutting, rinse knife with hot water, then dry it between cuts.).
• Just before serving, spread remaining cup sugar in a shallow bowl and coat squares on all sides.
• Makes 64 candies.

PEAR CRANBERRY SAUCE

Steps:

• In a large saucepan, combine the pears, water, ginger and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cranberries and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until the cranberries have popped and sauce is slightly thickened, stirring several items. , Discard cinnamon sticks. Mash sauce if desired. Cool. Cover and refrigerate until serving.

PRICKLY PEAR CACTUS AND CRANBERRY JELLY RECIPE

Steps:

• Singe cactus fruit to remove the spines from the fruit. Cut fruit up and just barely cover with water. Bring to boil and simmer for 10 minutes. Run the juice through some cheesecloth and save the juice. Measure prepared juice and lemon juice into a 6- or 8-quart saucepan. Measure sugar into separate bowl, and set aside. Add 1 package of pectin to fruit juice and mix thoroughly. Bring to a rapid boil over high heat, constantly stirring to prevent scorching. When full rolling boil, add sugar and mix well. Bring to full rolling boil and continue to boil for 2 minutes. Remove from heat. Skim off any foam. Fill hot jars and quickly cover with lids and screw bands tightly. Process the filled jars in boiling water for 15 minutes. Turn jars on lids (upside down) for 5 minutes and then turn upright. After 1 hour check to see that all have sealed. This recipe yields ?? servings.

PEAR-CRANBERRY PATE DE FRUITS

Steps:

• In a small bowl, combine pectin with 1/2 cup sugar; set aside. Have ready an 11-by-17-inch baking pan and a 1-cup mold.
• Wash, peel, quarter, and core pears. Place pears and cranberries in the bowl of a food processor. Puree until fine.
• Transfer puree to a six-quart saucepan, and add remaining 3 1/2 cups sugar. Bring to a boil over medium-high heat, stirring to dissolve sugar. Reduce heat to medium low, and simmer 3 minutes.
• Sprinkle pectin mixture over pear mixture, whisking constantly. Increase heat to medium high, and return mixture to a boil. Cook, whisking, 2 minutes. Remove from heat, and, working quickly, immediately pour mixture into baking pan and mold. Tap pan on countertop to smooth surface, and transfer pan to a wire rack until completely cool.
• With the baking pan, use cookie cutters or a paring knife to cut fruit paste into decorative shapes. To unmold fruit paste from the mold: Carefully dip mold into a pan of simmering water; hold about 10 seconds. Tap all four sides on tabletop to break air seal. Invert mold over a serving plate, and let sit until paste releases. If necessary, tap again. Cover with plastic, and store in a dry, cool place.
• Before serving, pour sugar into a bowl, and roll shapes in sugar, covering completely.